In this video, Betty and Rick have lunch at Boone Tavern Restaurant in Berea, Kentucky. Boone Tavern Restaurant is owned by Berea College, and many of the workers at the restaurant are students at the college. The college began in the 1800′s, accepting promising students, but charging no tuition or cost for room and board. To make up for this financial assistance, each student works up to ten hour…
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Magnolias Southern CuisineSince it opened in 1990, Magnolias has been called "perhaps the city's most celebrated restaurant," by Southern Living and "the place to dine" by Char... Read More >
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Pig: King of the Southern TableA nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James Villas Though beef, poultry, and fish all ... Read More >
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Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and GrillR. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showpl... Read More >
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In this video, Betty demonstrates another simple and great-tasting party food, Chili Cheese Fries. With only three ingredients and a small amount of work, you can have a large dish of mouth-watering Chili Cheese Fries! Ingredients: 26 oz. package frozen French fries, thawed (1) to (2) 15-oz. cans chili (You may use chili with beans or chili with no beans.) 1 to 2 cups finely shredded Cheddar chees…
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In this video, Betty demonstrates how to make a beautiful and delectable Saucy Party Dip. Its great for a sports party, for an appetizer, or just for snacking! Ingredients: 8 oz. cream cheese, softened to room temperature 2 tablespoons milk 1/3 cup bottled French dressing 2 tablespoons tomato ketchup 2 teaspoons grated onion ½ teaspoon Worcestershire sauce ¼ teaspoon garlic salt Gradually add 2…
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Pig: King of the Southern TableA nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James Villas Though beef, poultry, and fish all ... Read More >
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In this video, Betty demonstrates how to make her Original Cheese Fries Casserole. Its a large casserole with partially thawed French fries on the bottom, a gorgeous Cheddar cheese sauce ladled over the top and baked in an oven. The cheese sauce is flavored with Cheddar cheese, finely chopped onion sautéed in butter, and fresh parsley. The casserole is dressed up with some crunchy corn flakes nea…
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In this video, Betty demonstrates how to make a nice hors d’oeuvre for the holiday season, her Bacon-Wrapped Green Bean Bundles. Serve these warm, using toothpicks. Youll be surprised at how good they taste! Ingredients: 28 oz. can French-style green beans, drained 1 pound bacon, cut into half-slices. (I used Smithfield brand, but any type of bacon is okay.) toothpicks On a cutting board or tray p…
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Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and GrillR. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showpl... Read More >
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In this video, Betty demonstrates how to make healthy and delicious broiled breaded catfish. In this recipe the breading holds the moisture in, so that the cooked catfish is light and flaky??”delightful! Ingredients: ½ stick butter or margarine, melted (I used margarine.) 2 tablespoons lemon juice ( I used reconstituted lemon juice from a jar.) 4 or 5 fresh catfish fillets (1 ½ pounds) 1 cup Ita…
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The Heritage of Southern Cooking: An Inspired Tour of Southern Cuisine Including Regional Specialties, Heirloom Favorites, and Original DishesIn this paperback edition of a classic cookbook, one of the South's foremost cooking authorities assembles more than 150 down-home dishes inspired by ... Read More >
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In this video, Betty demonstrates how to make Crispy & Soft Herbed Garlic French Bread. Its tangy and flavorful, soft with a crispy top, and sooooo quick and easy to make! Ingredients: ½ stick butter or margarine, softened to room temperature 1 tablespoon grated Parmesan cheese ½ tablespoon fresh minced parsley (Use ½ teaspoon, if you are using dried parsley flakes.) 1/8 teaspoon garlic powder…
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